By Chef Alli

Ingredients

CakE

5 large eggs

3 cups self rising flour* 

1 1/2 cups unsalted butter, softened at room temperature (this is 3 sticks) 

3 cups granulated sugar

2 Tbs. fresh lemon juice

1 tsp. fresh lemon zest 

3/4 cup carbonated lemon-lime beverage, any brand preferred 

*Make your own self-rising flour by adding 2 tsp. baking powder and 1 tsp. kosher salt to 3 cups of all-purpose flour. 

LEMON GLAZE

1 cup powdered sugar

2 Tbs. lemon juice

1/2 tsp. lemon zest 

1-2 tsp. milk 

Pinch of kosher salt 

Instructions

Preheat oven to 350 degrees F. 

Using a stand mixer, beat butter and sugar together 8-10 minutes.

Add eggs, one at a time, beating after each addition. 

Beat in flour, lemon juice and lemon zest; using a spatula, gently fold in lemon-lime soda. 

Pour prepared batter into well-greased 12-cup Bundt pan.

Bake for 1 hour - 1 hour and 15 min, uncovered, on center oven rack, or until cake is fully set and a toothpick inserted into the center comes out clean. 

Remove cake from oven and transfer to wire rack to cool. Let cake rest for 10 minutes, then use a skinny knife to gently loosen it from the sides of the Bundt pan, if needed. 

Place a serving platter over the top of the cake, then hold them together as you invert the cake from the pan to the platter. Drizzle cake with glaze while still warm. Let cake cool before slicing. 

LEMON GLAZE

Mix powdered sugar, lemon juice, milk, zest, and salt together in a small mixing bowl until smooth; drizzle over pound cake.